Yaki Udon Stir Fry with Sausage
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
582 kcal
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Course
Main Course
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Cuisine
Japanese
Yaki Udon Stir Fry with Sausage
Description
This Yaki Udon Stir Fry features udon noodles warmed, then tossed with ground pork cooked with red pepper flakes, kosher salt, and fresh minced ginger to develop flavor and texture. After the meat browns, it is removed, and cabbage, shiitake mushrooms, and half of the green onions are stir-fried until the cabbage softens and caramelizes.
The cooked noodles and pork are then combined with the vegetables. A simple sauce made from soy sauce, seasoned rice vinegar, and sesame oil is whisked together and added, coating all components to create a balanced mix of salty, slightly tangy, and aromatic notes. Sesame seeds are added for extra texture and flavor. The final result is a moist, flavorful, and texturally varied noodle stir fry.
Serve the dish hot and garnish with the remaining green onions for fresh sharpness. It makes a satisfying main course that pairs well with lighter vegetable sides or steamed greens to complement its richness.
Note: If using plain rice vinegar instead of seasoned rice vinegar, add two teaspoons of sugar to the sauce to balance the acidity.
Ingredients
- 18 ounces udon noodles , fresh or frozen
- 1 pound ground pork
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ¼ cup ginger minced, peeled
- 6 cups cabbage roughly chopped
- 4 ounces shiitake mushrooms , thickly sliced
- 5 green onions , white and green parts thinly sliced
- ⅓ cup soy sauce
- ⅓ cup seasoned rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
Instructions
- Place the udon in a large bowl and cover them with enough boiling water to thaw frozen udon or warm fresh udon. Drain the noodles and set aside.
- Add the pork to a large skillet and bring to medium-high heat. Season with red pepper flakes and kosher salt. Use a spatula to break the pork into large chunks and cook undisturbed until the pork is sizzling and browning on the bottom, about 4-5 minutes. Stir the ginger into the pork and cook for another 4 minutes or until the sausage is well browned. Transfer the pork to a bowl with a slotted spoon to reserve the rendered fat in the skillet.
- Add the cabbage and mushrooms with half of the green onion to the same skillet on medium-high. Cook until the cabbage caramelizes and softens with the mushrooms, about 3-4 minutes. Stir in the noodles and toss with the pork. Whisk the soy sauce, rice vinegar, and sesame oil in a small bowl or jar and pour over the noodles. Toss to coat well and cook for 1-2 more minutes for the saucy flavors to absorb into the noodles and pork. Sprinkle with the rest of the green onion and the toasted sesame seeds and enjoy.
Notes
- If using regular rice vinegar instead of seasoned rice vinegar, add 2 teaspoons sugar to the sauce mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 65g | 22% |
| Protein | 29g | 58% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 54mg | 18% |
| Sodium | 1996mg | 83% |
| Potassium | 475mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 28mg | 31% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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